Frying oil development that can reduce waste
Thursday, 18 August, 2022
The Enezol Company has announced that it has produced a series of natural vegetable-based fry oils that have high frying times, which can help users reduce waste oil and greenhouse gas emissions.
The Oxidative Lipid Inhibiting Cooking Oil, or OLICO, was developed in partnership with food science research institutes in Japan and Australia. Enezol says that the range of oils has a fry life that is twice that of conventional frying oil. This means that food processors could possibly halve the amount of oil they use.
Enezol executive David Massey said: “The key to OLICO’s performance resides in the unique oilseed extraction and natural purification process, coupled with a proprietary blend of naturally sourced, vegan-based antioxidants that helps protect the oil from heat-induced degradation and oxidation.”
Testing of OLICO was performed at the University of Tokyo, as well as with various food manufacturers and restaurants in Canada, Japan and Australia. It was claimed to outperform even high-oleic oils.
According to studies, making a kilogram of vegetable-based fry oil is similar to burning a kilogram of diesel fuel. Reducing the amount of oil needed therefore can lower the carbon emissions associated with oil frying.
Don't force the process: making foie gras more ethical
Researchers are exploring more ethical ways to replicate the indulgent taste of foie gras without...
Seedlab Australia's Bootcamp 11 helps incubate the next wave of FMCGs
The program is helping its latest cohort of early-stage FMCG businesses tap into consumer trends...
A mango a day could keep the doctor away
Research out of the US has revealed that mangoes could be a weapon against chronic conditions...